Sentences with phrase «in a second bowl mix»

Not exact matches

In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds.

To make the dressing place the second 1/2 of the marinade in a small mixing bowl with the vinegar and mix well.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds).

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sanIn either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sanin the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

In a large mixing bowl, using a hand mixer on high speed, cream the butter, sugar and molasses together for 20 to 30 seconds.

Make sure the first egg is completely mixed in before you scrape down the sides of the bowl and add the second one.

The first thing I made was brownies... I seemed to have hurried it to much because there was some unmixed brownie mix in the bottom of the bowl, but I put that completely on me for not letting it mix like the directions say, it looked done after a few seconds and so I figured it was all mixed... I will be making cookies next in a day or so, and I will try to be more patient... So far I have no complaints, and I intend to maybe make some donuts too.

Meanwhile, place the chocolate chips and coconut oil in a microwave safe bowl, and microwave in 30 second intervals, mixing until smooth.

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In a large bowl, beat the butter with an electric mixer on medium - high for 30 seconds.

In a large mixing bowl, beat batter with electric mixer on medium to high speed for 30 seconds.

Second, all of the ingredients go in one large mixing bowl so there is not a lot of mess or extra cleanup.

- Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

In a large mixing bowl, whisk eggs until frothy (about 30 - 60 seconds).

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

In a bowl of a stand mixer fitted with the whisk attachment, place the chilled heavy cream, whip on low for a few seconds, and then raise to medium.

In the bowl of a stand mixer (or you can use a hand mixer instead), beat the sour cream for 15 seconds with the paddle attachment to spread it around the bowl really well.

In a small bowl, mix peanut butter and coconut oil and place in microwave for 30 seconds, or until melteIn a small bowl, mix peanut butter and coconut oil and place in microwave for 30 seconds, or until meltein microwave for 30 seconds, or until melted.

- To a large bowl, add the 1 1/4 cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.

In a small mixing bowl, melt the chocolate in the microwave in 20 second intervals until completely melteIn a small mixing bowl, melt the chocolate in the microwave in 20 second intervals until completely meltein the microwave in 20 second intervals until completely meltein 20 second intervals until completely melted.

I mixed everything by hand in a very large bowl, and put one loaf in the fridge to slow down its second rise, as my oven is tiny and can only fit one loaf at a time, and they both came out perfectly (the fridge loaf rose a little bit more).

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds.

In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.

In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and a pinch of kosher salt at medium speed until frothy, about 45 seconds.

Mix the moist ingredients in a second bowl.

Combine caramels (unwrapped) and heavy cream in a medium, microwave safe mixing bowl and heat in 30 second intervals, stirring in between until completely melted and smooth.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.

In a large mixing bowl, combine the Ricotta cheese, eggs, Italian parsley leaves, Parmesan cheese, and half of the mozzarella cheese (reserve the second half of the mozzarella cheese for topping the lasagna later).

In a the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, cinnamon and salt and mix for about 30 seconds.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds.

In a large mixing bowl, whisk the dry ingredients together until completely combined, approximately 30 seconds.

You can place them in separate little piles as shown in the photo, or stir them together in the mixing bowl used in the second step before topping the rice.

Simply place meat cooked meat in your mixing bowl, attach your Flat Beater Paddle, lock lever, and turn to medium speed for approx. 30 seconds, or until meat has shredded.

Second Icing: Using a whisk, mix the icing together in a bowl.

Mix the dry ingredients in a large bowl and the wet ingredients in a second bowl.

In a second bowl, mix the last 5 ingredients to create the Honey - Orange dressing.

In a microwave safe bowl, melt the chocolate and coconut oil in 30 second intervals int he microwave, mixing until smootIn a microwave safe bowl, melt the chocolate and coconut oil in 30 second intervals int he microwave, mixing until smootin 30 second intervals int he microwave, mixing until smooth.

Add the flour mixture in 3 - 4 batches, mixing for 30 - 60 seconds in between each batch and scraping the sides of the bowl often.